Ingredients
6
6 servings
- •1 pint ricotta cheese
- •2 large eggs
- •1 (10 ounce) package frozen chopped spinach, thawed and drained
- •1 cup shredded mozzarella cheese
- •0.5 cup grated Parmesan cheese, divided
- •1.5 tablespoons white sugar
- •0.125 teaspoon salt
- •0.25 teaspoon ground black pepper
- •12 manicotti shells
- •1 (32 ounce) jar spaghetti sauce
Instructions
- Mix ricotta cheese and eggs together in a medium bowl until blended. Stir in spinach, mozzarella cheese, 1/4 cup Parmesan cheese, sugar, salt, and pepper. Stuff mixture into uncooked pasta shells.
- Pour 1/2 cup spaghetti sauce into a medium baking dish; spread to cover the bottom. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells. Cover and chill in the refrigerator, 8 hours to overnight.
- When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Remove shells from the refrigerator.
- Bake, covered, in the preheated oven for 40 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake for 15 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 507
- Carbohydrate: 56g
- Fat: 19g
- Fiber: 6g
- Protein: 29g
- Sugar: 18g
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